Stop sacrificing throughput for control. This natural gas restaurant range delivers focused cooking power across four burners and an integrated left griddle, enabling simultaneous searing, sautéing, and griddling without compromise. Restaurant cooks gain consistent heat, service speed, and straightforward controls in a durable stainless steel package that fits busy kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and scrape excess grease from the griddle. Wipe surfaces with a mild detergent and a soft cloth, rinse, and dry to prevent corrosion. Clean the oven interior with a non-abrasive cleaner; check and clean burner ports and pilot assembly for ignition reliability. Degrease vents and hood weekly to reduce fire risk and pass inspections. Regular cleaning prevents contamination, reduces energy use, and extends equipment life.#@@#Additional Info#@#Southbend 4601AA-4GL-NG is a 36.5" natural gas restaurant range with four burners, a 36" griddle, one oven with spark ignition, a cabinet base, one rack, stainless steel, adjustable 6" legs, 175,000 BTU output, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This natural gas restaurant range delivers focused cooking power across four burners and an integrated left griddle, enabling simultaneous searing, sautéing, and griddling without compromise. Restaurant cooks gain consistent heat, service speed, and straightforward controls in a durable stainless steel package that fits busy kitchens.
#@@# Burners With Griddle#@#
Four manual burners combine with a 36" griddle on the left to support the parallel preparation of multiple menu items. Chefs access a total output of 175,000 BTU to maintain boil, sear, and griddle zones for peak-period demands.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, shelf, and riser provide corrosion resistance and simplify sanitation during shift turnover. Teams can perform wipe-downs quickly and preserve finish longevity under continuous use.
#@@# Standard Oven Capacity#@#
A single standard oven with battery spark ignition accepts full-size pans for roasting and hold-and-serve tasks. Operators can balance stovetop throughput with oven workloads without interrupting line flow.
#@@# Adjustable Legs And Riser#@#
Six-inch adjustable legs enable precise leveling on uneven floors to maintain safe cookware contact and predictable heat distribution. The 22-1/2" flue riser with shelf increases usable vertical space and organizes back-of-house plating.
#@@# Service And Certification#@#
The unit arrives with NSF listing and CSA certifications that meet commercial kitchen requirements and local code expectations. The model qualifies for the manufacturer’s Service First program to streamline preventive maintenance and minimize downtime.
#@@# Manual Controls And Pilot#@#
Manual control knobs and a standing pilot system deliver intuitive operation and rapid response for temperature adjustments. Staff can train quickly and sustain consistent results across shifts without reliance on complex electronics.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Follow the manufacturer’s cleaning schedule for the Southbend 4601AA-4GL-NG. Remove grates and soak in warm, soapy water; scrub griddle with a nonabrasive pad and food‑grade cleaner after each shift. Inspect burner ports and clear obstructions with a soft brush. Verify oven door seals and adjust or replace when gaps exceed 1/8 inch. Flush condensate and grease traps weekly. Schedule CSA service checks biannually and document all maintenance.